Thai Peanut Sweet Potato Buddha Bowl Recipe

There’s something truly comforting about the warm, nutty aroma of roasted sweet potatoes mingling with the savory tang of Thai peanut sauce. This vibrant Buddha bowl is a feast for the senses—rich in color, full of texture, and bursting with sweet, salty, and spicy flavors.

I first created this bowl during a chilly autumn weekend, searching for something wholesome yet exciting to perk up a gloomy afternoon. Since then, it’s become my go-to dish for both meal prep Sundays and busy weeknight dinners. Whether you're vegetarian, vegan, or just craving something nutritious and flavorful, this bowl checks every box.

Let’s dig into what makes this bowl irresistible.

Why You’ll Love This Thai Peanut Sweet Potato Buddha Bowl

Get ready to meet your new favorite plant-based meal. This Thai Peanut Sweet Potato Buddha Bowl combines feel-good ingredients with bold Thai-inspired flavors to create a dish that’s both nourishing and satisfying.

First, this bowl is incredibly easy to make. With simple roasting and blending steps, you can have dinner on the table in under 45 minutes. Even the peanut sauce comes together in minutes, with pantry staples you likely already have.

It’s also fantastically budget-friendly. Sweet potatoes, canned chickpeas, and fresh veggies won’t cost much, but they deliver major flavor and nutrition. You’ll get plenty of mileage out of this recipe without breaking the bank.

Another big plus? It’s great for meal prep. Just roast the veggies, whip up the sauce, and store everything in separate containers. Assembly during the week is as easy as tossing everything into a bowl and drizzling on that dreamy sauce.

And let’s not forget how customizable it is. Swap out the grain, mix up the veggies, or toss in some tofu or tempeh for extra protein. The flavors work well with almost anything you throw in, making it perfect for cleaning out the fridge.

Craving all the details? Keep reading to learn exactly how to bring this crave-worthy bowl to life.

Ingredients Notes

The beauty of this Thai Peanut Sweet Potato Buddha Bowl lies in its simplicity. Every ingredient serves a purpose, delivering layers of flavor and texture that come together in one harmonious bite.

Sweet potatoes are the heart of this bowl. When roasted, they become caramelized on the outside and tender inside, adding a natural sweetness that balances the savory peanut sauce. For best results, cube them into even pieces and roast until the edges start to crisp.

Chickpeas add plant-based protein and a bit of crunch. I love tossing them with a pinch of smoked paprika and roasting them alongside the sweet potatoes. This transforms them into golden nuggets that pop with flavor in every bite.

Quinoa serves as a nutritious base, offering protein and a nutty flavor that complements the richness of the sauce. You can substitute brown rice or even couscous if you prefer, but quinoa’s fluffiness and subtle bite make it an ideal match for the other ingredients.

The peanut sauce is the real star. Made from creamy peanut butter, soy sauce, lime juice, maple syrup, garlic, and a hint of sriracha, it’s sweet, savory, and slightly spicy all at once. I highly recommend using natural peanut butter without added sugar for the best flavor.

As for veggies, I like a combination of shredded red cabbage, julienned carrots, and sliced cucumber. These add freshness, crunch, and beautiful pops of color. Feel free to use what you have on hand—spinach, edamame, or bell peppers all work wonderfully here.

No fancy equipment is required—just a baking sheet, a small saucepan or blender for the sauce, and a pot for cooking quinoa. With a few simple tools, you’ll be ready to create something truly special.

How To Make This Thai Peanut Sweet Potato Buddha Bowl

Assembling this vibrant Buddha bowl is a breeze, even on your busiest nights. Follow along step by step, and you’ll have a wholesome, restaurant-quality meal in no time.

Start by preheating your oven to 425°F. While that’s heating, peel and cube your sweet potatoes into bite-sized chunks. Toss them in olive oil, salt, and pepper, then spread them out on a baking sheet. If you want extra crispy edges, avoid overcrowding the pan. Pop them in the oven and roast for 25–30 minutes, flipping once halfway through.

While the sweet potatoes are roasting, rinse and drain your canned chickpeas. Pat them dry with a paper towel—this helps them crisp up nicely. Toss them in olive oil, a touch of salt, and smoked paprika, then roast them on a separate pan or alongside the sweet potatoes for the last 20 minutes of cooking.

While everything roasts, prepare your quinoa. Bring water or vegetable broth to a boil, stir in the quinoa, reduce the heat, and simmer for about 15 minutes until the liquid is absorbed and the grains are fluffy. Fluff with a fork and set aside.

Now it’s time to make the peanut sauce. In a small saucepan over low heat or using a blender, combine peanut butter, soy sauce, maple syrup, lime juice, garlic, and sriracha. Whisk or blend until smooth. If it’s too thick, just add a splash of warm water to reach your desired consistency.

Once everything is ready, it’s time to assemble. Start with a scoop of quinoa, then layer on the roasted sweet potatoes and chickpeas. Add a generous handful of raw veggies like cabbage, carrots, and cucumber. Finish with a drizzle (or a heavy pour!) of the peanut sauce and sprinkle with chopped peanuts or fresh cilantro.

From start to finish, this recipe takes about 40–45 minutes, making it an ideal weeknight dinner or prep-ahead lunch that feels fresh and exciting every time.

Storage Options

This Buddha bowl is meal prep gold. Store each component separately in airtight containers in the fridge for up to 4 days. Keeping the sauce separate until serving helps everything stay crisp and fresh.

If you’ve already assembled the bowls, no worries—they’ll hold up well in the fridge for 2–3 days. Just be aware that the raw veggies may lose a bit of crunch over time.

The peanut sauce keeps beautifully in the fridge for up to a week. Just give it a stir (or shake if stored in a jar) before using. If it thickens too much, a splash of warm water or lime juice will loosen it up.

To reheat, warm the sweet potatoes and chickpeas in the microwave or oven until heated through. Quinoa also reheats well, and the sauce can be served warm or at room temperature depending on your preference.

Variations and Substitutions

One of the best parts about this Buddha bowl is how endlessly adaptable it is. Whether you’re working with dietary restrictions or just craving variety, there’s plenty of room to play.

Swap out the quinoa for another grain like brown rice, farro, or even cauliflower rice for a low-carb option. Each brings its own texture and flavor, so don’t be afraid to experiment with what you have on hand.

Instead of chickpeas, try crispy tofu or roasted tempeh for a protein boost. Tofu cubes tossed in cornstarch and air-fried until golden are especially delicious when paired with the peanut sauce.

Add some heat with sliced jalapeños or a drizzle of chili oil. If you prefer a milder dish, leave out the sriracha in the peanut sauce altogether.

For the veggies, feel free to mix and match. Baby spinach, shredded kale, or quick-pickled radishes can all add different layers of texture and taste. This is a great way to use up any vegetables lingering in your fridge.

You can even take it in a slightly different direction by using almond butter instead of peanut butter in the sauce. It creates a subtler, slightly sweeter flavor that’s just as crave-worthy.

No matter how you spin it, this Thai Peanut Sweet Potato Buddha Bowl is a canvas for creativity. Don’t be afraid to make it your own—you might just stumble onto your new favorite combination.

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